Introduction

This Raspberry Chocolate Roll Cake combines rich cocoa layers with a fresh, tangy raspberry filling for a delightful dessert experience. The light, fluffy cake and creamy fillings make every bite a perfect balance of flavors and textures.

Raspberry Chocolate Roll Cake Recipe - Recipe Image

Ingredients

6 tbsp (78g) sugar
1 1/2 tbsp cornstarch
1 tbsp water
1 tbsp fresh lemon juice
3 cups (336g) raspberries
3/4 cup (98g) all-purpose flour
1/3 cup (38g) Dutch-processed cocoa powder
1 tsp baking powder
1 tsp espresso powder
1/2 tsp salt
4 large eggs, divided
3/4 cup (155g) granulated sugar
5 tbsp (72g) sour cream
1/4 cup (56g) butter, melted
1 tsp vanilla extract
1 cup plus 2 tbsp (210ml) heavy whipping cream, cold
2 tbsp (15g) powdered sugar
3 tbsp (22g) natural unsweetened cocoa powder
3/4 tsp vanilla extract
6 ounces (1 cup | 169g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy whipping cream
Chocolate whipped cream, optional
Raspberries, optional

Instructions

Step 1: Make the raspberry filling by whisking sugar and cornstarch in a medium saucepan until smooth. Add water and lemon juice, then heat over medium until sugar melts.
Step 2: Stir in raspberries and cook until they soften and release juices, mashing slightly with a spatula. Cook for 3-4 minutes until thickened, then remove from heat and cool in the refrigerator. Optionally strain to remove seeds.
Step 3: Preheat oven to 350°F. Line a 17×12-inch jelly roll pan with parchment paper extending an inch above edges.
Step 4: Whisk together flour, cocoa, baking powder, espresso powder, and salt in a medium bowl; set aside.
Step 5: In a large bowl, whisk egg yolks with granulated sugar until combined. Add sour cream, melted butter, and vanilla; whisk until smooth.
Step 6: Add dry ingredients to the yolk mixture and gently whisk until well combined; set aside.
Step 7: Using a mixer, beat egg whites on high speed until stiff peaks form.
Step 8: Fold one-third of the whipped egg whites into the chocolate batter to loosen it, then gently fold in the remaining whites until combined.
Step 9: Spread batter evenly in the prepared pan and bake for 10-12 minutes, until the surface springs back when touched and a toothpick is clean.
Step 10: Lift the cake out using parchment and place it on the counter. While warm, roll the cake up with the parchment starting at the short end to prevent cracking. Unroll and reroll several times over the next hour as it cools completely.
Step 11: Prepare the whipped cream filling by whipping cold heavy cream with powdered sugar, cocoa powder, and vanilla until stiff peaks form.
Step 12: Carefully unroll the cooled cake, releasing it from parchment as needed. Spread the raspberry filling evenly, leaving edges clear to accommodate rolling.
Step 13: Pipe the chocolate whipped cream over the raspberry layer for an even spread, then gently smooth it out.
Step 14: Roll the cake back up without parchment. Clean any squeezed out filling from the sides if necessary.
Step 15: Wrap the cake roll tightly in plastic wrap with seam side down and refrigerate for at least one hour or overnight for best firmness.
Step 16: To make the ganache, place chopped chocolate in a bowl. Heat cream until just boiling and pour over the chocolate. Let sit for a few minutes, then stir until smooth.
Step 17: Chill ganache until firm. When ready to decorate, gently warm in short intervals until spreadable but not melted.
Step 18: Remove cake from fridge and unwrap. Spread ganache evenly on the roll. Decorate with optional chocolate whipped cream and fresh raspberries.
Step 19: Serve immediately or chill 1-2 hours until ganache is firm, then slice and enjoy.

Tips & Variations

To avoid seeds in the raspberry filling, strain it after cooking for a smoother texture.
Gently re-rolling the cake while it cools helps keep it elastic and prevents cracking.
If you don’t have a piping bag, use a Ziplock bag with a corner snipped for piping the whipped cream.
Use espresso powder to enhance the chocolate flavor without adding a coffee taste.
Store leftovers covered in the fridge and bring to room temperature before serving for best texture.

Storage

Wrap the cake roll tightly in plastic wrap and store it in the refrigerator for up to 3 days. For best texture, remove from fridge about 20 minutes before serving to let it soften slightly. The ganache may firm up in the fridge; if desired, let cake sit at room temperature briefly or warm ganache gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry filling ahead of time?

Yes, the raspberry filling can be made 2-3 days in advance and kept refrigerated until ready to use. Just ensure it is fully chilled before adding to the cake.

How do I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and gently unrolling and rerolling it several times during cooling helps maintain elasticity and prevents cracks. Also, leaving enough space around the edges when adding filling allows for easier rolling.

Raspberry Chocolate Roll Cake Recipe

Print Recipe

★★★★★

4.5 from 55 reviews

This Raspberry Chocolate Roll Cake is a delightful and visually stunning dessert featuring a light and tender chocolate sponge rolled with a luscious raspberry filling and topped with rich chocolate ganache. The cake combines the tartness of fresh raspberries with the smoothness of chocolate whipped cream, making it a perfect treat for gatherings or special occasions.

Author: zara
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Raspberry Filling

6 tbsp (78g) sugar
1 1/2 tbsp cornstarch
1 tbsp water
1 tbsp fresh lemon juice
3 cups (336g) raspberries

Cake

3/4 cup (98g) all-purpose flour
1/3 cup (38g) Dutch-processed cocoa powder
1 tsp baking powder
1 tsp espresso powder
1/2 tsp salt
4 large eggs, divided
3/4 cup (155g) granulated sugar
5 tbsp (72g) sour cream
1/4 cup (56g) butter, melted
1 tsp vanilla extract

Chocolate Whipped Cream Filling

1 cup plus 2 tbsp (210ml) heavy whipping cream, cold
2 tbsp (15g) powdered sugar
3 tbsp (22g) natural unsweetened cocoa powder
3/4 tsp vanilla extract

Chocolate Ganache

6 ounces (1 cup | 169g) semi-sweet chocolate, finely chopped
3/4 cup (180ml) heavy whipping cream

Optional for Decoration

Chocolate whipped cream
Raspberries

Instructions

Make the Filling: In a medium saucepan, whisk together sugar and cornstarch until no lumps remain. Add water and fresh lemon juice, stirring to combine. Heat over medium heat until sugar melts, then add raspberries. Stir and mash berries slightly. Cook 3-4 minutes until juices thicken. Remove from heat and refrigerate until cool. Optionally strain seeds after cooking.
Prepare the Cake Roll: Preheat oven to 350°F and line a 17×12-inch jelly roll pan with parchment paper, leaving overhang on all sides for easy lifting.
Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
Make Cake Batter: In a large bowl, whisk egg yolks with granulated sugar until combined. Add sour cream, melted butter, and vanilla extract; whisk until smooth. Gently whisk in dry ingredients.
Whip Egg Whites: In a separate large bowl, beat egg whites on high speed until stiff peaks form.
Combine Whites with Batter: Fold one-third of the whipped egg whites into the chocolate batter to lighten it. Then gently fold in remaining egg whites until just combined.
Bake the Cake: Spread batter evenly into prepared pan. Bake 10-12 minutes, or until top springs back when touched and a toothpick inserted comes out clean.
Roll Cake While Warm: Immediately lift cake out of pan using parchment paper. Starting at the shorter end, carefully roll the cake up with the parchment paper inside to avoid cracking. Unroll and reroll several times as it cools over 1 to 1.5 hours to maintain elasticity. Cool completely before filling.
Make Chocolate Whipped Cream Filling: In a large bowl, whip heavy cream, powdered sugar, cocoa powder, and vanilla extract on medium speed until stiff peaks form.
Unroll Cake and Add Fillings: Carefully unroll cooled cake, using a spatula or offset knife to release areas stuck to parchment. Spread the chilled raspberry filling evenly on cake, leaving about ½ inch border on long sides and 1-2 inches on short side.
Pipe Chocolate Whipped Cream: Pipe chocolate whipped cream evenly atop raspberry filling using a piping bag or Ziplock bag with a corner snipped. Gently spread to fully cover surface.
Re-roll Cake: Roll cake back up without parchment paper. Use a spatula to remove any squeezed out filling. Wrap tightly in plastic wrap with seam side down and refrigerate at least 1 hour or overnight to firm.
Make Chocolate Ganache: Place chopped chocolate in a medium bowl. Heat cream in microwave until just boiling, pour over chocolate. Let sit few minutes, then stir smooth. Chill until firm. Warm gently before spreading so it’s spreadable but not melted.
Decorate and Serve: Remove cake from fridge and plastic wrap, place on serving plate. Spread chocolate ganache over roll evenly. Decorate with optional chocolate whipped cream and fresh raspberries. Serve immediately or refrigerate 1-2 hours for ganache to firm before slicing and serving.

Notes

The raspberry filling can be made 2-3 days ahead and must be fully cooled before using.
Unrolling and rerolling the cake during cooling helps prevent cracking and keeps it flexible.
Use parchment paper overhang to easily lift and roll the cake.
If desired, strain raspberry filling after cooking to remove seeds.
The chocolate whipped cream is best piped onto the berry filling to maintain even layers.
The cake roll is best chilled for at least an hour to firm before applying ganache.
The ganache should be warmed slightly before spreading to avoid being too stiff or runny.
Store finished cake refrigerated and consume within 3 days for best quality.

Keywords: raspberry chocolate roll cake, chocolate sponge cake, roll cake, raspberry filling, chocolate ganache, chocolate whipped cream, dessert roll